After a not-so-delightfully long February, it is finally March. I love March because of daylight savings time. To me, its the start of summer! Another great thing about March is a new ingredient for Seasonal Potluck, and this time around we’re doing artichokes.
Artichokes are like pizza to me, I don’t hate them, I just would never choose to eat them. (yes, people, i’m not a huge pizza fan) I decided to take this opportunity to teach myself to like artichokes just a little more. When I think of artichokes, I think of my childhood best friend, Katy and her family. Those people love their artichokes! Always steaming them, and dipping them in mayo. Blech. I hate mayo, maybe that’s why I have an aversion to artichokes. I read THIS post about stuffing artichokes with garlic and lemon then roasting them. Supposedly they’re good enough to eat without mayo. I decided to give it a shot. After all, what else can you do with a whole artichoke?
Whole Roasted Artichoke recipe from Pinch My Salt
Prepare the artichokes by slicing off the top third of the choke, and the stem with a sharp knife. Tear off a large square of heavy duty aluminum foil, drizzle it with a few drops of olive oil, and smear it around a bit. Place one artichoke in the middle of the foil and open up the leaves a bit with your fingers. Tuck a few peeled garlic cloves into the artichoke.(**I used minced garlic because that’s what I had on hand) Sprinkle kosher salt all over it then squeeze lemon juice and drizzle olive oil over the top. I used half a lemon per artichoke and probably drizzled a tablespoon or so of oil (maybe more).
Wrap the foil up around the artichoke, sealing it well. If you don’t have heavy duty aluminum foil, wrap it with an extra sheet of the regular kind. Repeat with as many artichokes as you want. Place wrapped artichokes in a pan and roast in a preheated 425 degree oven for one hour and 15 minutes. If you are using small artichokes, one hour is good. Jumbo artichokes might take an hour and a half.
Peel off the leaves one by one, and enjoy the garlicky, lemony, salty olive oil as you scrape each one with your teeth. When you get to the bottom, scrape the fur away with a spoon and enjoy the heart
You know what? They were pretty good. I still wish they were spicy or something, I’m going to have to figure out something else to dip them in other than mayo. Suggestions anyone?
To witness the ultimate in irony, head on over to Seasonal Potluck to check out my artichoke pizza post that’s featured there this month! Be sure to check out the artichoke link party, and add your own artichoke recipes!